These Almond Flour Peanut Butter Cookies are soft, thick, and packed with chocolate chips. Naturally gluten-free and no chilling required—so delicious!
Love almond flour cookies? Try my almond flour lemon cookies, black sesame seed cookies or almond flour chocolate chip cookie for one next.
👉 This almond flour peanut butter cookies with chocolate chips was first shared in 2022. The recipe has been slightly modified to incorporate a blend of white and brown sugar, whereas the original version used only brown sugar. I added new photos and step-by-step instructions in February 2025.
👩🍳 Brown sugar adds moisture, resulting in a chewier texture in chocolate chip cookies, while white sugar contributes to a slightly crispier texture. By using both, you achieve the perfect balance between chewy and crisp, creating a cookie with a soft, tender center and delicately crisp edges.
Like other almond flour recipes, it adds a yummy nutty flavor to these cookies, and when paired with peanut butter, it enhances the nuttiness and flavor.
Best peanut butter to use
For the best cookies, it's recommended to use a standard commercial peanut butter, like Skippy or Jif. These brands contain added oil, which helps the dough bind together smoothly.
Avoid natural peanut butter, as the oil tends to separate in the jar. Using these could result in a grittier texture and cause the cookies to spread too much during baking.
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Reasons to love it
No chilling needed - Make the cookies right away!
Texture - They are soft, thick, chewy and perfectly crumbly.
Naturally gluten free and grain free - Made without wheat flour.
Small batch - Makes only 9 to 10 cookies
Table of contents
How to make almond flour peanut butter cookies with chocolate chips?
👉 Looking for more ways to use brown sugar in desserts beyond cookies? Explore our extensive collection of brown sugar dessert recipes!
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Recipe tips
- Use standard Jiff or Skippy peanut butter.
- Don't want peanut butter? Use almond butter instead.
- Use room temperature or softened butter.
- Remove the cookies when they are perfectly deep brown around the edges and avoid over baking.
👉 Storage - These gluten free peanut butter chocolate chip cookies can be stored at room temperature in an airtight container for up to 1 week or frozen for up to 3 months.
More ways to use peanut butter
Almond Flour Peanut Butter Cookies with Chocolate Chips
Equipment
Ingredients
- 1 cup + 2 tablespoons almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg large
- ½ cup peanut butter
- ¼ cup unsalted butter at room temperature
- ¼ cup light brown sugar packed
- ¼ cup sugar white granulated
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoons semi sweet chocolate chips plus more for topping
Instructions
- Pre heat oven to 350°F (or 177°C) and a large baking pan with parchment paper and set aside.
- Add almond flour, baking soda, and salt into a small bowl and whisk to combine. Set aside.
- Add the egg, peanut butter, butter, both sugars and vanilla extract into a larger bowl and beat with a hand held electric beater for 2 minutes, until creamy and fluffy.
- Add the combined dry ingredients and chocolate chips, and beat to combine.
- Scoop approximately 3 tablespoons of dough (an ice cream scoop works well) onto the prepared cookie sheet, spacing the mounds about 2 inches apart. If desired, add extra chocolate chips on top of the cookie dough.
- Bake for 14 to 18 minutes, rotating the pan halfway through, until the cookies are a deep golden color. Place pan on a wire rack to cool.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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